Description
This cheesy Tex-Mex skillet features tender steak, creamy queso, and salsa-infused rice—perfect for a quick, hearty one-pan dinner packed with flavor.
Ingredients
1 lb flank or sirloin steak, thinly sliced
Salt and black pepper, to taste
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
2 cloves garlic, minced
1 cup uncooked long grain white rice
2 cups beef broth
½ cup salsa (mild or medium)
1 cup shredded cheddar cheese
½ cup prepared queso dip (store-bought or homemade)
¼ cup chopped green onions
Fresh cilantro, for garnish
Instructions
Season steak with salt, pepper, chili powder, and cumin.
In a large skillet, heat olive oil over medium-high heat. Sear steak slices for 4–5 minutes until browned and cooked through. Remove and set aside.
In the same skillet, add garlic and uncooked rice. Toast for 1–2 minutes.
Add beef broth and salsa. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
Stir in cheddar cheese and queso dip until melted and creamy.
Return steak to skillet and toss to combine.
Top with green onions and cilantro before serving.
Notes
Add jalapeños or cayenne for a spicier version.
Use Monterey Jack or pepper jack for a cheese swap.
Substitute steak with black beans for a vegetarian version.
Pico de gallo can be used instead of salsa for a fresher flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
